The influence of transglutaminase treatment on functional properties of set yoghurt
| dc.authorid | Yuksel, Zerrin/0000-0001-6817-7847 | |
| dc.contributor.author | Yuksel, Zerrin | |
| dc.contributor.author | Erdem, Yasar K. | |
| dc.date.accessioned | 2025-01-27T20:45:32Z | |
| dc.date.available | 2025-01-27T20:45:32Z | |
| dc.date.issued | 2010 | |
| dc.department | Çanakkale Onsekiz Mart Üniversitesi | |
| dc.description.abstract | The objective of this study was to investigate the effect of transglutaminase (Tgase) on the functional properties of set yoghurt, due to enzymatic cross-linking of the milk proteins. Yoghurt samples were prepared from three formulations: reconstituted skim milk, and whole milk containing two different solid-non-fat (SNF) content, with four enzyme treatments: Control (no enzyme) and three microbial Tgase treatments: Pre-incubated 90 min, Pre-incubated and inactivated after 90 min, Not pre-incubated. The modifications which were caused by Tgase were found to be more clear when Tgase was active in set type yoghurts. It was found that nonfat yoghurt sample with lower SNF content can be produced with improved textural properties using Tgase. | |
| dc.description.sponsorship | Hacettepe University [02 02 602 021] | |
| dc.description.sponsorship | The authors express their gratitude to Hacettepe University for financial support (Project No. 02 02 602 021). | |
| dc.identifier.doi | 10.1111/j.1471-0307.2009.00539.x | |
| dc.identifier.endpage | 97 | |
| dc.identifier.issn | 1364-727X | |
| dc.identifier.issn | 1471-0307 | |
| dc.identifier.issue | 1 | |
| dc.identifier.startpage | 86 | |
| dc.identifier.uri | https://doi.org/10.1111/j.1471-0307.2009.00539.x | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12428/24623 | |
| dc.identifier.volume | 63 | |
| dc.identifier.wos | WOS:000273768100010 | |
| dc.identifier.wosquality | Q3 | |
| dc.indekslendigikaynak | Web of Science | |
| dc.language.iso | en | |
| dc.publisher | Wiley | |
| dc.relation.ispartof | International Journal of Dairy Technology | |
| dc.relation.publicationcategory | info:eu-repo/semantics/openAccess | |
| dc.rights | info:eu-repo/semantics/closedAccess | |
| dc.snmz | KA_WoS_20250125 | |
| dc.subject | Transglutaminase | |
| dc.subject | Cross-linking | |
| dc.subject | Yoghurt | |
| dc.subject | Texture | |
| dc.subject | Milk proteins | |
| dc.subject | Proteolysis | |
| dc.title | The influence of transglutaminase treatment on functional properties of set yoghurt | |
| dc.type | Article |
